Ingredients

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

oil or melted butter, for frying

Method

Sift the flour and a pinch of salt into a bowl. Make a well in the centre with the back of a spoon then break in the egg and pour in half the milk. Whisk together, gradually incorporating the flour to make a smooth thick batter. Beat thoroughly to remove any lumps, then stir in the rest of the milk.

Heat a little oil or butter in a medium frying pan, then tip off the excess into a bowl. Pour about 2 tablespoons of batter into the pan, tilting the pan as you pour, until the batter thinly coats the base. Cook over a moderate heat for 30 seconds to one minute until golden brown on the underside.

Flip over the pancake with a palette knife, and cook the other side until it is golden brown. Slide the pancake out of the pan on to a plate, heat a little more oil or butter and cook the remaining pancakes one at a time in the same way.

If preparing in advance, cook and stack the pancakes. Reheat in the microwave on Medium (750W) for about 2 minutes. Alternatively, heat the oven to 180C/gas 4/fan 160C. Wrap the pancakes in foil and warm them through in the oven for 10 minutes.

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Comments, questions and tips

Comments (32)

Julie622610th Feb, 2016

I tried this recipe yesterday for the first time as didn't want to buy shop bought mix , so glad I did!!!!, omg they were so scrumptious. I have cooked some for "pudding" this evening for my daughter she ate the lot!!!!!!, lots of mmmmmmmmmm coming from her!!!. Thank you I have saved this.

just made these and im only 12! thats how easy they are ( they taste delicious)try adding some fully cooked cut up peices of bacon. and a tiny bit of sugar on top (not too much or they will taste weird) have fun!

I use this method all, the time, my lot ask for them about once a month, they can eat a main course then about 16 (yes 16!!!) each - I know!, greedy lot. I also add just a pinch of salt and a pinch of sugar, I find it gives their flavour a lift.

I made these with soy milk to accommodate my allergies, and they were very good, but I doubled the recipe and it didn't yield 16 by a long shot. I also had to add a bit more flour because the batter seemed far too thin. Perhaps our "medium" pans are different. Good, nonetheless!

I haven't tried this recipe yet but soon will do. In response to the first comment about oiling the pan I use kitchen tissue to rub oil thinly over the pan, this also cleans the pan before it's next use if done inbetween pancakes, getting rid of any unwanted bits of pancake that remain. Just mind your fingers, a few layers of tissue between you and the pan would be wise.

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